Tomato Basil Pasta Sauce

Tomato Basil Pasta Sauce - Rebekah and her Ramblings. Thick and creamy homemade tomato basil sauce that's on the table in under 30 minutes!I’ve said before, and I’ll say again – creamy is probably the best word to describe food ever invented by man. If you hear that something is creamy and you DON’T want to eat it, you need to get yourself checked out. I fiddled with this recipe a few times before I got it just right – creamy enough that it’s delicious, but not too thick or thin that it’s gooey or watery. I know, I’m an amazing chef, you can thank me later. Make this creamy pasta sauce, which tastes just as good on a spoon as it does on a big steaming bowl of pasta.

Tomato Basil Pasta Sauce

Tomato Basil Pasta Sauce - Rebekah and her Ramblings. Thick and creamy homemade tomato basil sauce that's on the table in under 30 minutes!Serves: 2                     Total Time: 25 minutes

What you need:

  • 8 ounces linguine, or a long pasta (gluten free okay)
  • 1.5 tablespoons unsalted butter
  • 2 gloves garlic, minced
  • 2 tablespoons flour (could try gluten free and let me know how it goes!)
  • 1 cup half and half (saving calories!!)
  • 1 8 oz can tomato sauce
  • 2 tablespoons basil leaves, chopped
  • 1/4 cup shredded Italian cheese (I use an Italian blend from the store, you could just use shredded Parmesan)
  • pinch salt, to taste
  • 1 tablespoon grated Parmesan, to top (optional)

Directions:Tomato Basil Pasta Sauce - Rebekah and her Ramblings. Thick and creamy homemade tomato basil sauce that's on the table in under 30 minutes!

  • Boil some water for the pasta, always remembering to salt the pot! Throw the pasta in once the water is ready, it takes about the same amount of time from putting the water on to the pasta finishing as it takes for the sauce
  • In a medium sized sauce pan, melt the butter over medium low heat
  • Once the butter is melted, add the garlic and stir around for about 2 minutes
  • Add the flour and stir until the mixture thickens – about 3 minutes. Keep stirring until it is thick, and TAKE YOUR TIME
  • Slowly whisk in the half and half. The key to the creamy sauce is to go slow, you don’t want to rush adding ingredients. Take time to whisk the half and half and mix thoroughly before adding the next ingredients
  • Add tomato sauce and basil and stir to fully combine
  • Bring the sauce to a boil over high heat and then reduce to a simmer, adding in the cheese
  • Stir the cheese into the sauce and continue to simmer until the cheese is melted and the sauce is thick – up to 10 minutes. My sauce was bubbling, you can reduce the heat to low to prevent that if you run into that issue, just make sure it is still simmering
  • Add the salt and stir to finish the sauce
  • Spread the sauce evenly over your pasta, top with the grated cheese, and enjoy!

This recipe is adapted from Creme de la Crumb.

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